Tuesday, June 25, 2013

Berry-Lemon Tartlets

These looked too yummy not to share. They were on Weight Watchers online this morning as the recipe of the day. They are only one point a piece!  Not bad!


2/3 cup(s) sugar

1 Tbsp lemon zest

2 large egg(s), whisked

1/2 cup(s) fresh lemon juice

2 Tbsp salted butter

1 cup(s) fat free whipped topping

30 item(s) mini phyllo shell(s)

3/4 cup(s) fresh blueberries


Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined.

Preheat oven to 350°F.

Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 teaspoons lemon mixture into each shell. When ready to serve, garnish each with a berry. Yields 1 tartlet per serving.


You can use any fresh berries for the topping.

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